Baked Vegan Pumpkin Streusel Cheesecake – Easy & Delicious

Do you remember the first time you tasted something so delicious it felt like a warm hug? For me, that moment was during a chilly autumn afternoon when I was indulging in a slice of pumpkin cheesecake at a cozy cafe. The rich, velvety filling paired perfectly with the crunchy streusel on top, making every bite a delightful experience. That memory has inspired my quest to create a Baked Vegan Pumpkin Streusel Cheesecake that embodies the spirit of fall. If you’ve been thinking about trying out a vegan dessert or just love the idea of a creamy pumpkin cheesecake, you’re in for a treat. Whether this is your first baking adventure or you’re a seasoned pro, I assure you that this recipe is simple, stress-free, and totally doable.

Nothing says fall like pumpkin. For more inspiration, take a peek at my full list of vegan pumpkin recipes.

Why I Love This Recipe of Baked Vegan Pumpkin Streusel Cheesecake

What makes this recipe truly special is how it brings everyone together. The cozy flavors of pumpkin and warm spices create a comforting atmosphere, perfect for friends and family gatherings. It’s an excellent option for those who are dairy-free or looking to explore plant-based alternatives. The best part? You don’t need to sacrifice flavor or texture. With vegan cream cheese, coconut cream, and a delightful streusel topping, you’ll mesmerize your guests, regardless of their dietary preferences. It’s a recipe that fosters warmth, connection, and some serious dessert appreciation.

Ingredients You’ll Need for Baked Vegan Pumpkin Streusel Cheesecake

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Creating this rich, vegan cheesecake is an entirely gratifying experience. Here’s what you’ll need to make it happen:

Essentials

1. All-Purpose Flour (1 cup/125 g): This forms the base of our streusel and helps provide structure.
2. Pumpkin Spice (1 tsp + 1 tbsp): The heart and soul of this recipe, this delightful spice blend brings the fall flavor to life.
3. Light Brown Sugar (3/4 cup/150 g + 1 cup/200 g): Adds sweetness and a rich, caramel flavor to both the streusel and filling.
4. Vegan Butter (5 tbsp/70 g + 1/4 cup/57 g): Used in the streusel and crust to ensure everything sticks together beautifully while adding richness.
5. Sea Salt (1/8 tsp): Just a hint to balance out the sweetness.
6. Biscoff Cookies (1 250 g-package): These cookies are the ultimate crust base, contributing a delightful spice and flavor.
7. Vegan Cream Cheese (32 oz/4 8-ounce containers): The key ingredient for creaminess in the cheesecake.
8. Pumpkin Puree (1 15-ounce can): Pure pumpkin puree adds moistness and sweetness.
9. Vegan Sour Cream or Dairy-Free Yogurt (1/2 cup/120 g): Adds a tangy flavor that perfectly complements the sweetness.
10. Coconut Cream or Vegan Heavy Cream (1 cup/240 g): This is what gives the cheesecake its luxurious texture.
11. Granulated Sugar (1/2 cup/100 g): Another layer of sweetness that balances the flavors.
12. Organic Cornstarch or Arrowroot Starch (9 tbsp/90 g): This is a thickening agent that helps set the cheesecake.
13. Vanilla Extract (1 tbsp): A classic flavor that rounds out the taste.

Optional Add-Ons

• Chopped Nuts: For an added crunch, consider sprinkling some chopped walnuts or pecans into the streusel.
• Dairy-Free Whipped Cream: Top the finished cheesecake with dollops of vegan whipped cream for extra creaminess.

Substitutions and Shortcuts

• If you cannot find Biscoff cookies, any other spiced cookie or graham cracker can serve as the crust.
• For a nut-free version, use approved crackers for the crust instead of cookies.
• If you don’t have vegan sour cream, dairy-free yogurt works just as well.

How to Make Baked Vegan Pumpkin Streusel Cheesecake Step-by-Step

Now that you have all your ingredients gathered, it’s time to dive into the creative process of making your Baked Vegan Pumpkin Streusel Cheesecake. Trust me, it’s easier than it sounds and just as delightful as it looks.

Step 1: Preheat and Prepare

Begin by preheating your oven to 400°F (200°C). While it warms up, line a 9-inch springform pan with parchment paper. This will help you easily remove the cheesecake once it’s set. Prepare a separate baking sheet for the water bath.

Step 2: Make the Streusel

In a mixing bowl, whisk together the melted vegan butter, brown sugar, all-purpose flour, pumpkin spice, and sea salt until crumbly. You should have a mixture that looks like small pebbles. Set this aside for later; we’ll need it to top our cheesecake.

Step 3: Create the Crust

Grab your food processor and add the Biscoff cookies. Pulse them until they turn into fine crumbs. In a separate bowl, mix the cookie crumbs with melted vegan butter until well combined. Press this mixture into the bottom of your prepared springform pan. Bake the crust for 10-12 minutes until it firms up and slightly golden.

Step 4: Prepare the Cheesecake Filling

In your food processor, blend the vegan cream cheese, pumpkin puree, and vegan yogurt until smooth. It’s crucial to have your ingredients at room temperature to achieve a creamy texture. Next, mix in the light brown sugar, granulated sugar, coconut cream, pumpkin spice, vanilla extract, and cornstarch. Blend until everything is well combined, and you achieve a beautiful, silky mixture.

Step 5: Assemble the Cheesecake

Pour the filling carefully into your pre-baked crust, smoothing the top with a spatula. Now comes the fun part: sprinkle the streusel mixture evenly over the top, ensuring you cover it nicely.

Step 6: Create a Water Bath

To prevent the cheesecake from cracking during baking, we create a water bath. Place a large baking sheet in the oven and carefully pour boiling water into it. Carefully position your cheesecake on the middle rack above the water bath. Bake for 65-70 minutes, or until the streusel topping is golden brown and the center is slightly wiggly.

Step 7: Cooling

After baking, turn off the oven and let the cheesecake sit inside for about an hour with the oven door slightly ajar. This gentle cooling process helps prevent cracks on the surface.

Step 8: Refrigerate

Once cooled, let the cheesecake sit at room temperature for about 15 minutes. Then, refrigerate it for at least 4 hours or ideally overnight. This chilling step is crucial for setting the cheesecake perfectly.

Step 9: Serve

When ready to serve, carefully remove the cheesecake from the springform pan. Top with your favorite vegan whipped cream, slice, and indulge in this creamy delight!

Common Mistakes to Avoid When Making Baked Vegan Pumpkin Streusel Cheesecake

Despite the straightforwardness of this recipe, there are a few pitfalls I’d like to help you avoid:

Incorrect Oven Temperature

Always use an oven thermometer if you’re unsure about your oven’s temperature accuracy. A too-hot oven can lead to a cracked cheesecake while a too-cool one will leave it undercooked.

Overmixing

When combining your ingredients, especially for the filling, avoid overmixing as this can incorporate too much air, leading to cracks during baking. Blend until just smooth; that’s all you need!

Skipping the Water Bath

The water bath is more than just a technique; it’s a necessity for achieving that creamy, smooth texture without cracks. Don’t skip this step!

Not Cooling Gradually

Opening the oven door too quickly after baking can shock the cheesecake and create cracks. Let it cool gradually, just as instructed.

Serving Suggestions for Baked Vegan Pumpkin Streusel Cheesecake

To elevate your cheesecake experience, here are a few serving suggestions that can take your dessert to the next level:

With Vegan Whipped Cream

Add generous dollops of vegan whipped cream on top. It adds a delightful creaminess that contrasts perfectly with the rich cheesecake.

Garnished with Toasted Nuts

Would you like a little extra crunch? Sprinkle some toasted walnuts or pecans on top to enhance the texture.

Drizzled with Caramel Sauce

A drizzle of vegan caramel sauce can take this cheesecake to new heights, adding depth and richness.

Served with Seasonal Fruits

Fresh slices of apples or pears can serve as a refreshing complement, balancing the richness of the cheesecake beautifully.

Pro-Level Tips for When You’re Ready

Once you have mastered the basic recipe, here are a few pro-level tips to refine your baking skills and elevate your cheesecake:

Experiment with Flavors

Feel free to play around with different spices or flavored extracts. A dash of nutmeg or ginger can add a wonderful twist to your pumpkin cheesecake.

Make It Ahead of Time

This cheesecake can be made up to two days in advance, which is perfect for planning ahead for festivities or gatherings.

Customize the Topping

Make the cheesecake your own by customizing the toppings. From chocolate shavings to a burst of seasonal berries, the options are endless.

Try Different Cookie Bases

You don’t have to stick to Biscoff cookies for the crust. Consider using thin mints or even crushed pecans mixed with dates for a unique twist!

Conclusion & Next Steps

There you have it! Your ultimate guide to creating a Baked Vegan Pumpkin Streusel Cheesecake that’s not only easier than it looks but also incredibly rewarding. You can customize it to your liking, and it’s a cozy, classic dessert that anyone can appreciate. So roll up your sleeves, gather your ingredients, and let the baking begin!

If you loved this recipe, share your experience and tag me when you make it. I can’t wait to see your beautiful cheesecakes!

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FAQs About Baked Vegan Pumpkin Streusel Cheesecake

Now you’re ready to dive into the world of delicious vegan baking with this delectable Baked Vegan Pumpkin Streusel Cheesecake recipe. Enjoy every slice!